Opereta Mexicana

Name: Opereta Mexicana
Yield: serves 30
Ingredients: 1/2 cup almond flour; 1 1/2 cups granulated sugar; 1 1/3 cups cake flour; 1 teaspoon baking powder; 1/2 cup water; 1/2 cup plus 3 tablespoons vegetable oil; 4 egg yolks; 7 egg whites; 2/3 cup cake flour; 1/2 cup unsweetened cocoa powder, preferably Dutch processed; 6 eggs; 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 teaspoon pure vanilla extract; 3 cups hazelnut-chocolate spread like Nutella (you’ll need the large 26.5-ounce jar); 3 cups plain crispy rice cereal; 1 1/2 cups heavy cream; 12 ounces semisweet chocolate, finely chopped; 2 tablespoons tequila (preferably reposado or añejo); 3/4 cup unsalted butter (6 ounces), cut into pieces; 3 cups confectioner’s sugar, sifted; 1 teaspoon freshly ground canela; 2 to 3 tablespoons heavy cream; 2 cups tequila (preferably reposado or añejo); 1/2 cup granulated sugar

December 14, 2011

I developed this recipe several years ago. My training was mostly French, and I wanted to take one of the classic French desserts and give it a Mexican flavor. The different layers of textures and flavors come together beautifully and show off the cake’s sophistication when it is cut into beautiful rectangles. It takes quite a bit of time to make because there are many steps, but it can all be prepared in advance and will come together very nicely. It is well worth the effort. Note that you will need 4 baking sheets of the same size.

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